Sunday, December 6, 2009

Tis the Season......


to be totally overwhelmed and crazy! LOL  I'm have an extra busy week at work - payroll has to be done 12 days earlier than normal.  Plus, I want to go to a cookie exchange.  I see lots of late nights this week, but the meal plan is gonna save me!

Monday - I wish I had PW's Cookbook 'cuz I saw a picture of a chicken fried steak that look extra yummy, but I'll just make my momma's recipe (basic breading with saltine crackers), mashed potatoes and a cream gravy.  YUMMY!

Tuesday - Crockpot day - I had everything on hand for this Slow Cooker Pineapple Pork Roast.  I love it when I like a recipe that doesn't require any grocery shopping!

Wednesday - This is the day of the Cookie Exchange.  Since I'm not a baker, I'm contributing fudge.

Thursday - Poor SS.... we haven't had spaghetti and meatballs for at least two weeks!  LOL I'll make her happy tonight.

Friday - I'm so in love with that Chicken Alla Puttenseca, here is another recipe that is reminiscent of that with spanish olives and capers.   This one comes via my cooking friend and all round sweetie pie, Dishy.

Famous Puerto Rican Chicken

8 boneless, skinless chicken thighs
2 sweet bell peppers, any color, chopped
1 large yellow onion, chopped
8 garlic cloves, chopped
1/2 bunch fresh cilantro, chopped
1 teaspoon dried oregano (or 2 TBS fresh)
1 teaspoon cumin seeds
1 teaspoon ground cumin
12 oz. canned tomato paste
2-3 chicken bouillon cubes, or 2-3 teaspoons Better than Bouillon, chicken flavor
2 large potatoes, unpeeled, cut in bite-size pieces
2-3 cups water

1/2 cup (more or less) Spanish olives, drained
2-3 TBS. capers, drained

Place chicken in large shallow baking dish (I just used a 9x13; if you use a larger baking pan you could use more chicken). Spread chopped bell peppers, onion, garlic, cilantro, oregano, cumin seeds, ground cumin, and tomato paste over chicken. Then add the chicken bouillon (dissolved in the water), and potatoes over this mixture. Bake at 400 F for 90 minutes. Add the olives and capers after the chicken has baked for 45 minutes. Serve with rice.

Saturday - We HAVE to go Christmas shopping.  We will brave the crazies and go to a "real mall" and I think we will go to Famous Dave's BBQ, 'cuz when I went before they gave me a coupon for my next visit.  I'm a sucker for a coupon!

Sunday - Two weeks ago I made a double batch of chicken noodle soup and froze the leftovers.  As of now, IT IS ALL GONE!  My chickies are lurve my chicken noodle soup (which makes my heart sing with happiness!).  So, we are gonna make another giant batch. :)

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4 comments:

HoneyB said...

So the PW Cookbook is a great gift idea for Susie!!! Hopefully someone gets the hint! :o)

Linda said...

Your meal plans are such a hoot!

Katy ~ said...

Susie, sounds like a good plan for all the busy-ness ahead.

What A Dish! said...

I hope you like the Puerto Rican chicken!! ;)